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–+ servings
Slow Cooker Chicken Mole Tacos
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Slow Cooker Chicken Mole Tacos

Typically labored over and simmered for hours, my Instant Pot Chicken Mole Tacos are made in under an hour. This still delivers the multi-layered flavors of chiles, chocolate, dried fruit, herbs and spices with tender, shredded chicken that's perfect for tacos or enchiladas. Adapted from Cooking Light.
Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Tacos
Cuisine: Mexican
Keyword: Chicken Mole Tacos
Servings: 8 Servings
Author: Kevin | Kevin Is Cooking

Ingredients

  • 3 dried ancho chiles
  • 1 (28 ounce can) whole peeled tomatoes
  • 1 medium yellow onion roughly chopped
  • 1/2 cup sliced almonds toasted
  • 1 tablespoon sesame seeds toasted
  • 1/2 cup dark baking chocolate
  • 1/4 cup raisins
  • 1/4 cup chicken stock
  • 2 chipotle chiles in adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried Mexican oregano
  • 3 cloves garlic
  • 2 pounds chicken thighs bone-in, skinned (See Note 1)
  • 1/2 teaspoon kosher salt
  • 16 (6-inch) corn tortillas
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup chopped fresh cilantro
  • 2 medium limes cut into wedges
US Customary - Metric

Instructions

  • In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
  • In a small saute pan toast the almonds and sesame seeds for 3 minutes. Set aside.
  • In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
  • Season chicken with salt and place in a 6-quart slow cooker. Add mole sauce mixture. Cover and cook on low 8 hours or High for 4 hours.
  • Place chicken on a cutting board and remove bones. Reserve 2 cups of the mole sauce for another use. Shred chicken into large pieces and return to slow cooker.
  • Toast and slightly char corn tortillas over medium-high directly on burner. Top tortillas with chicken mole mixture, cheese, and cilantro. Serve with lime wedges.

Notes

1. Feel free to use boneless chicken thighs, but bone-in has so much more flavor.

Nutrition

Calories: 571kcal | Carbohydrates: 50g | Protein: 28g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 552mg | Potassium: 818mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4095IU | Vitamin C: 12.9mg | Calcium: 177mg | Iron: 5.6mg
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